Preparation method

Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.

Puree the goose liver or chop it. I preferred to chop it a bit coarse to have interesting texture.

Chop the onion, green garlic, hard-boiled egg and parsley leaves.

Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.

Add a bit of water and saute it over low heat for about 10 minutes.

When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.

Sew the smaller end of the goose neck skin and fill it with the mix, with the help of a spoon.

Saw carefully the other end of the neck and place it in an oven resistant tray.

Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.

Heat the oven to 200 Celsius, add the goose neck and roast until crunchy and golden brown, turning once and ladle some fat on top.